Salted Caramel Pots De Creme

Pots de creme are more or less creme brûlée without the burnt sugar part. They are wonderfully indulgent, creamy, and delicious. They are the epitome of the kind of food that one sits and savors. Don’t let the list of steps intimidate you. These are straightforward enough to make, and once you know a couple of tricks you’ll be on your way to perfect pots in no time! The salted caramel gives this recipe a refined adult palate but kids love them too. You can easily make this one or two days in advance of any party, which makes it perfect for holiday entertaining. Feel free to use ramekins, coffee mugs, yogurt jars, mason jars, or any oven proof dish. Even when these are done cooking they will look they aren’t ready. Give the jars a little push. The middle should jiggle slightly while the outside should appear set. You don’t want a tidal wave or caramel, just a little jiggle. After they are fully cooled they will be all set.

In a medium pot on medium high heat melt 1 1/2 cups of the brown sugar with the salt and corn syrup. Make sure to stir frequently as you do not want to burn the sugar. Once it starts boiling stir constantly for about 7 minutes, or until the caramel “chases” the whisk as you stir like in the photo above.

Slowly whisk in the milk and cream and bring this mixture up to a boil.Remove from the heat. Mix the remaining brown sugar and vanilla extract in with the egg yolks. Slowly stream in some of the hot caramel milk into the egg yolks, whisking constantly so as not to curdle the eggs. Continue to stream in the hot milk while stirring until you have mixed all of the liquid with the eggs. Strain this mixture to make sure there is no undissolved sugar or overcooked eggs.

Pour this liquid into your ramekins, mugs, or mason jars. Place these vessels in a large baking dish and fill the baking dish with water until the water is half the way up your jars. Cover loosely with tin foil and bake for 40 minutes or until the edges are set but the middle still jiggles.

Remove from oven and allow to cool in the water bath. Move to the fridge and cool for at least 4 hours but preferably overnight. Top with flake sea salt before serving.